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    Oyeyinka Et Al-Selected Quality Attributes of Jam Produced From Osmo-Dehydrated Cashew Apple

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    Tia Lutfi

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    Journal of Food Teehnology 9 (1) ISSN: 1684-8462, © Medwell Journals, 2011 31, 2011 Selected Quality Attributes of Jam Produced from Osmo-Dehydrated Cashew Apple 'S.A. Oyeyinks, 'B.LO. Ade-Omowaye, 'P.O. Ngoddy and"O.R. Karim "Department of Food Science and Engineering, Lautech, PMB. 4000 Ogbomoso, Oyo State, Nigeria "Department of Home Economics and Food Science, University of Ilorin, PMB. 1515 Ilorin, Kwara State, Nigeria Abstract: Osmotic Dehydration (OD) with sugar solutions fis been described as @ suilable method for preserving Fruit quality 1o a great extent Ta this study, pre-frozen whole cashew apples were soaked in varying camotie solution concentrations (50°, 60° and 70° Brix) at different soaking times (3, 4 and 5 h) before conversion into jam, Jam made with sugar solution of 60° Brix without osmotic treatment served as the control ‘sample, The jam samples were analyzed for pH, total soluble solids (Brix), Tittatable Acidity (TTA), ascorbic acid content and Moisture Content (M.C), Sensory attributes of the samples were also evaluated. It was observed that as soaking time progressed, TTA, M.C and vitamin C decreased gradually while the pH value Increased. Increase in osmotic solution concentration resulted in redueed TTA, MLC and vitamin C with, corresponding increase in pET and Brix values. Generally. jam made from 50° Brix for 3 and 4 h were most proferred by the panelists, However, the observation of the panelists reveals that soaking in $0? beix for 3 h yielded jam products with better sensory attributes. The result from this study has demonstrated the potential ‘of cashew apple in jam making and has provided useful product development outlets for osmetie solutions ‘which until now have remained grossly underutilized in Nigeria and other counties. Key words: Cashew apple, osmotie-delydration, jam, quality characteristics, sensory attributes, Nigeria INTRODUCTION Nigeria has been reported to be one of the main producers of cashew. Cashew is an important cash erop grown in Nigeria yielding about 660,000 tons of rawr ruts in 2007. The annual production of cashew apple in Nigeria is about 5.2 million tonnes, most of which deteriorates bocause of inadequate storage facilities (Cormier, 2008), It has been revealed that only about 10% of cashew production in Nigeria is consumed either in raw or processed form (Oduwole etal, 2001), Cashew apple isa Vahiable souree of minerals and vitamins. Indeed, cashew apple is reported to contain 5 times ax much vitamin C at cits juice (Akiwale, 2000) and 10 times as pineapple (Ohler, 1988). The cashew apple juice also has medicinal uses. For instance, its high tannin content makes it a suitable remedy for sore droat and chronic dysentery in Cuba and Brazil (Morton, 1987). 1 was also reported to have anti-bocterial, anti-oxidant (Mélo-Cavaleante eta, 2003) ani ani-mutagenic properties (Cavaleante et al, 2005). Industrial application of cashew apple is Timited in Nigeria however, few reports have demonstrated possible products from the apple inchiding wine (Aderiye et al., 1991; Akinwale, 1999, Shulelajasha ef af, 2006) jam and preserves (Ogunmoyela, 1983), conversion of apple juice into alcahol and non-alecholie beverages, candied fruit, fresh juice, jelly, syrup and pectin (Winterhalter, 1991) and sun-dried cashew apple (Morton, 1987) Tams are produets formulated from a minimum Fruit, content of 40% and a final soluble solid content of 45° Bris. Some additives such as citric acid, gelling agents and pectin can be added (Garcia-Martinez et al, 2002). In conventional jam mamufseture, all the ingredients are mixed in predetermined proportions and the mix is ‘concentrated by applying thermal treatments at normal or reduced pressure to reach the final soluble solid content. ‘This process leads to thick consistency, destroys fruit enzymes, extracts some of the pectin from the fruit and concentrates the product to @ point where as a result of its acidity and reduced water activity becomes sell-preserving (Garcia-Martines-¢f al, 2002), This process induces undesirable changes in colour, texture, mutitive value and flavour due to prolonged cooking process. In response to the challenges posed by severe temperature processing, milder processes such as Corresponding Author: S.A, Oyeyinka, Department of Food Seicnee and Engineering, Lautoch, P.MB, 4000 Ogbomoso, (Oyo Stat, Nigeria J. Food Technol, 9D): Osmotic dehydration, high pressure processing and pulsed electric fields, either sinaly or in combination as in hhurdle technology have been suggested for preserving fruits and vegetables (Ade-Omowaye et al, 2007), Osmotic Dehydration (OD) is a technique used for concentrating fruits and vegetables by plaeing them in aqueous solutions with high osmotic pressure such as sugar syrup or brine, It results in products with good flavour, aroma, nutritional content andl small mineral and vitamin losses (Ade-Omowaye et af, 2007). In addition, the osmotic solution used for fruit debydration ean be adequately formulated with additives and added to fruit in order to produce jams (Garcia-Martinez et af, 2002), ‘Through this method, solutes possibly lost during the OD process can be recovered. This study therefore aimed at producing and evaluating an acceptable jam from cashew apple using csmotie dehydration as a pre-processing step. MATERIALS AND METHODS Fresh cashew apple was obtained frem an agricultural farm in Ogbomoso while food grade commercial sucrose, gelling agent (pectin) and acidity agent (citric acid) were purchased from a laboratory chemical store in Lagos stale, Nigeria Osmotic treatment: Pre-frozen cashew samples were thawed by dipping in cold water and blotted with tissue paper to remove extemal moisture before subjecting to osmotic dehydration in the prepared osmotic solutions (50, 60° and 70° Brix), The temperature of the osmotic solutions was maintained at 35-5°C in a thermostatically controlled water bath, The ratio of fruit pieees to that of the medium was maintained at 1:10 in order to ensure that the concentration of the osmotic solution did not change significantly during the experiment. Samples were withdrawn at 3-5 before further processing into jam. Jam preparation: Operating conditions were determined from preliminary stuies. The osmotically pre-treated fruit samples were crushed in a Warring commercial blender (Model number: 3SBL4, Serial number: O01843A, USA) ‘until a uniform mixture was formed, Equal volumes of the osmotic solution and the crushed cashew apple were used in the formulation Acidifying (0.4% citric acid) and gelling (0.4% pectin) agents were added to Uke osmotic solution, heated wo about 80°C for complete dissolution, before the addition of the crushed cashew apple (Gareia-Martinez et al, 2002), ‘The resultant mixture was heated at 80°C until it sets, The Jams were hot-filled into sterilized jar, sealed and rapidly 31, 2011 cooled under runing water to minimize thermal stress ‘The products were stored under refrigeration until further analysis, Quality evaluations: Tivatable Acidity (TTA), pH, moisture content, total soluble solids (Brix) and vitamin © contents were determined using methods described by AOAC (1990). Sensory evaluation: The jam samples along with bread serving a8 a carrier were presented to 10 semi-trained panelists using the method deseribed by Taiwo e? al, (1997). The panelists were asked to indicate their observations using a 9 point hedonic scale for aroma, colour, taste and overall acceptability. Like extremely and dislike extremely were ranked 9 and 1, respectively Deseriptive terms that were converted to numerical scores were however adopted to assess the products texture (Firm: 3, Fairly Fim: 2, Less Firm: [aftertaste (Astringent 1, Slightly astringent: 2, Not astringent: 3 and spreadability (Very good: 3, Good: 2, Poor: 1). Statistical analysis: All analyses were carried out in triplicates. Data were subjected to Analysis of Variance (ANOVA) and means were separated using Duncan's Multiple Range Test at p<0.05 (Steel and Tortie, 1980; Gomez and Gomez, 1985). RESULTS AND DISCUSSION ‘The chemical compositions ofthe jam samples made from cashews apples soaked in 50° brix soaked for varying. periods of 3-5 hare shown in Table 1. The observed TTA, values decreased significantly (p<0.05) up to the 4th h of soaking afer which the reduction became insignificant. However, jam produced ftom eashew soaked far 3 h did rot differ significantly from the contol sample In addition, soaking beyond 3b resulted im jam samples with TTA values that were significantly different from the control samples, A corresponding increase in the pH values (3.57-372) was noted in the jam samples as soaking time progressed. The trend of increase was similar to the decreasing trend recorded for the TTA values of {jam samples produced from cashew apple soaked in 50° brix at varying soaking time (Table 1), ‘This observation indicates that soaking beyond 3 did not yield jam products significantly different from cach other in terms of TTA and pH suggesting an optimal soaking time for jam preparation, Similarly, inerease in ‘osmotic solution concentration (50°, 60° and 70° Brix), (Table 2) resulted in reduced TTA (0.070-0.113) with corresponding increase in pH values (3.59-3.76) J. Food Technol, 9 (1): 27- 31, “able: Ee tinumarson ine othe chemical eargeston of Jam prodced fen chow aple sake nS osmotic sohion Same Thin TAS) BL BO MC el ie cgi a ° a12s00F Taso 00 BR 1830.550 1.2680 | 8 3 ttseoor ‘aa. yua3et 30 wr 0P c 4 oso. S700 soot! 79960 Tessar D 5 faos520 0 Sma 0 4007 755800, pos030 oF “The values wih te Sane ets sents dient fom each cher (QDS) A= Jan made witha oaweie Weani!(HP BH) B= Jan rade from sample seat in S0° Bric fer 3h ©~Jam made fo sample soaked in SO" riser 4h D ~ Jade fom spe eked in 50 Br fo Sh “Table > Chee compositn of jn gece hu prethoen cashes sole sek varying oamotie soliton cnet 54nd Sh Sales TEA. TIAGO ait Bris MCC! iC 3h a ° arioor astoor saiaod sa 18:0 307 1osacateon B 3 o113i00 sss.n01 su00r rans 300 2.720.000 E 3 otnsoor Sasson ss000 719030 390 rast 0! H 2 tano.or Sewann ess007 FLs30 08 S63208000 an a ° armor ssvsaor sa:008 sa 19:0 590 1o0s.2c0s0 00 e 4 apna. Senor 8000 7896:0:510 sa000 08 F 4 Sws0 00 Sassoon $6000 11030 360) 61.600%0.09 t 4 093:0.00 s7ieapr e007 mnais0 350 28000 0° Sh a ° ormmoor ssnonr 94000 sa 1s:0.00 1os2coeo.00 D s ogos0 ah Sor ‘e000 Fsss0.380° Saacos0 oF a 5 Goro. s7sa01 sB:000 719830250! s80054 0° L 5 homo. Seno rs000 539050080 9.290000 ‘The values wile Cae apes arent sign dierent fo co rar 005), A= Tan made without ont ean COP rb B= la sade teen sunple soaked 50? Bec Tor: E= am made ran spe seed in 6b oe 3h, H~Jam nade on sample ck in 70" es fe 3h; C= Ja mae re spe sake 0" Tex fo 4h = amma er sane saked in 0 bri fo 1 ~JadefFom sarple sake in 70 bei for 3,D Jame om empl ceed in 5” Bei for Sh, Jam in bch Jam prepared from cashew apple soaked in SO° bax for 3 h had the highest acidity of 0.113 while a value of 1.070 was recorded for jam produced from cashew apple soaked in 70° Brix for 5, Jam produced from untreated sample had TTA value of 0.123 with corresponding pi value of 3.57 ‘This may be attributed to minimal leaching of organic acids into the osmotie solution, This result indieates that the higher the osmotic solution and the longer the soaking time, the lower the acidity in the samples, This bbservation is similar to that reported by Garcia-Martinez, for kiwi jam and orange marmalade, ‘There was a progressive though significant increase in the brix levels of all the samples up to the 4th h of soaking after which the brix remained constant. However, results in Table 2 showed that the brix level increased consistently with increase in asmotic solution concentration irrespective of soaking time. The brix level forall the jam samples ranged from 468° with samples soaked in 50° brix for 3 h having the least value and jam samples produced from cashew apple scaked in 70° brix for 5 had the highest value. Jam from untreated cashew apple had a brix value of 58° bri. This observation is consistent with the findings of Lazarides of al. (1999) in which short term osmosis under increased concentrations favoured solute uptake. However, ftom the definition of jam given by UNE that jam should have a final soluble solid of 45° brix, it may be tate rom serge rose "bi for SJ Jam mde fom eal sonket suggested that soaking eashew apple in 30° brix for 3 hy which yieldod jam with brix level of 44° brix may be appropriate for the process. The moisture content of the _jam samples was observed to decrease significantly asthe ne of immersion increased. Similarly, the moisture content decreased significantly (p<0.05) with inereasing osmotic solution concentration (Table 2). This is not unexpected as osmotic dehydration has been reported to result in reduced water content depending on the process intensity (Shi and Maguer, 2002). The vitamin C content of the various jam samples ranged from 49.3-82.7 mg/160 mg with produet obtained from 50° brix, 3 h scaking having the highest value and those produced from 70° brix, 5 h soaking had the least value. The untreated sample had a vitamin C content of 1053 mg/100 g (Table 2). This result reveals that there was a significant reduction in vitamin C contents ofall the jam samples sirespective of the soaking time and osmotic solution concentration. This significant loss of vitamin C with inerease in osmotic solution concentration may be due to other losses during processing which were not be accounted for. However, as @ panacea, vitamin C may be added to the osmotic solution to enhance the stats of the vitamin in the jam product. This result contradicts previous findings of Lazarides et al (1999) that as concentration ‘increases sugar ageumulates on the sample periphery from, the osmotic solution which could block the escape of frit J. Food Technol, 9 (1): 27- “Table: Mem snr sors of tee, rte and peal of the ium amples ime Tere iets ine a 2 re B 2 te c Et 2 D i 20 E ay a F i oY a 1 a! H ig a r ie i 20, “The means wih te me alphabas rent rom each ter 905) Tables: Senor properties of james made fen Ose’ eaten senle ‘Oven Sumple: Aroma ___Calour__Tate seni a “s 7 7 or 8 re oe os ou c to or ox E a oe oo F 5 os 1 & ar ae oe a 59 oo r er oe oo i om 66 er ‘The mean wih the se apa wii & come we not ley Arent ra each thera p-D05) solubles contained in the finit. Data on the semory evaluation of the jams including the deseriptive test are shown in Table 3 and 4, The retult revealed that both osmotic solution concentration and soaking time had significant influence on all. the sensory attributes measured, the extent of which depends on the intensity of the process. Untreated sample, jam products produced from cashew apple soaked in 50” brix for 3, 4h and 60° brix for 3h had similar scores which were the best in terms of texture. In terms of aftertaste the untreated sample and jam prepared from cashew apple soaked in 50° brix for 31 had the best ratings while for spreadabilty, jam produced fom cashew apple soaked in 50° bri for 5 h was the most favoured among, ether samples. The panelists adjudged jam product from cashew apple soaked in 60° brix for 31 the best in terms of aroma and colour while jam from cashew apple soaked in 50° beix for 5h was better favoured in terms of taste andl overall acceptability among, other samples, This observation may be attributed to the various mass exchanges during osmotic dehydration process, CONCLUSION ‘This study showed that an acceptable jam product could be produced from osmo-dehycrated cashew apple. The result of chemical composition of jam produced from cashew apple soaked in different osmotic solution 30 31, 2011 concentration and immersion time suggests that seeking. in 50° brix for 3 h may be appropriate to produce an acceptable jam product. The reault from this reseagch has demonstrated the potentials of cashew apple in jam making and has provided useful product development outlets for osmotic solutions which until now have remained grossly underutilized in Nigeria and other countries, This will not only reduce post-harvest losses, which have been a challenge to Nigerian Food technologists but it would alo help create job opportunities and contribute to the development of ‘Nigerian agro-allied econcmy. REFERENCES AOAC, 1990, Official Methods of Analysis. 15th Edn, AOAC Press, Gaithersburg, USA, ‘Ade-Omowoye, B1LO., G0. Ogunlakin, A.O. Abioye and MO. Oke, 2007, Review of osmotic dehydration of fruits and vogetables frem the perspective of its potential application in food processing in Nigeria Lautech J Eng. Technol, 4: 28-33. Aderiye, BL, M.A. Akpapunam and P. Akubor, 1991 Effect of fermentation variables on the quality of cashew wine. J. Agric. Sci Tachnal, 1: 6669. Akinwale, TO, 1999. Femmentation and post fermentation changes in cashew wine, J. Food Technol. Afr, 4 100-102, Akinwale, TO, 3000, Cashew apple juice: Tis uses in fortifying the nutritional quality of some tropical fivits, Bur. Food Res, Technol, 211: 205-207, Cavaleante, A.AM, G- Rubensam, B. Erdimann, M, Brendel and JLAP, Henriques, 2008, Cashew Anacardium occidentale) apple juice lowers imtagenicity of aflatoxin BI. in S. pphimurium TTAIOQ, Genet. Mol. Biol, 28: 328-333 Come, R, 2008. Clvifiationof Cashew Apple Jui and Commercial Applications. Oxfam Qusbec, Beni, West Aftica Garein-Martinez, BG, Ruiz-Diaz, J. Martinz-Monzo, MM. Camacho, N, Martinez-Navarrete and A. Chiralt, 2002, Jara manufature in osmo-deboydrated ki fut characterization of reused osmotic solution as ingredient in new product formulation. Food Resour. Int J, 35: 307-313. Gomez, AK end A.A. Gomez, 1985. Statistical Procedure for Agricultural Research. Wiley, New York LLazavides, HIN, P. Fito, A. Chiral, V. elas and A. Lenart, 1999. Advances in Osmotic Dehydration. In Processing Foods, Quality Optimization and Process Assessments, Oliveitn, ARF. and J.C. Olive, CRC Press, London, pp: 175-198. J. Food Technol, 9D): Melo-Cavalcante, AA, G. Rubensam, IN. Picada, EG Silva, F.C, Moreira and J.A.P, Henriques, 2003, ‘Mutagenic evaluation, antioxidant potential and ‘antimutagenic activity against hydrogen peroxide of ‘cashew (Anacardium occidentale) apple juice and

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